Influence of coffee/water ratio on the final quality of espresso coffee
Open accessAbstract
Espresso coffee is a polyphasic beverage in which the physico‐chemical and sensory characteristics obviously depend on both the selection of ground roasted coffee and the technical conditions of the percolation process. The aim of this work was to evaluate the influence of the coffee/water ratio on the physico‐chemical and sensory quality of espresso coffee. Furthermore, the influence of botanical varieties (Arabica and Robusta) and the type of roast (conventional and torrefacto) on the selection of coffee/water ratio was studied. The relationship between pH and the perception of acidity intensity is discussed in relation to the influence of the coffee/water ratio, type of coffee and roast. The optimisation of other technical parameters in previous studies seemed to minimise the influence of an increase in the coffee/water ratio on the extraction of soluble and solid compounds. In fact, only some sensory attributes, such as bitterness, astringency and burnt, acrid and earthy/musty flavours were proposed as relevant to the selection of 6.5 g 40 mL−1 or 7.5 g 40 mL−1 in conventional roasted coffees (Arabica 100% and Robusta blend), and 6.5 g 40 mL−1 in torrefacto roasted coffees. On the other hand, the addition of sugar during the roasting process in torrefacto roast coffees seemed to contribute to a higher generation of acids, melanoidins and other compounds by the Maillard reaction or caramelisation, which led us to select the lowest coffee/water ratio. Copyright © 2006 Society of Chemical Industry
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There is no correlation between pH and perceived acidity in the flavor of coffees.
“Work by Andueza et al.47 and Gloess et al.48 both report there is no correlation between pH and perceived acidity in the flavor of coffees.”
From The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee (2017) · cites this paper as [47]
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- Authors
- Andueza, S., Vila, M. A., Paz de Peña, M., & Cid, C.
- Affiliations
- Universidad de Navarra (ES)
- Corresponding author
- Cid, Concepción
- ORCID
- Cid, Concepción
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 2007-01-15
- Volume
- 87
- Issue
- 4
- Pages
- 586-592
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2137274932
- Cited by
- 94
- References
- 21
- Citations by year
- 2026: 3 · 2025: 7 · 2024: 3 · 2023: 8 · 2022: 8 · 2021: 8 · 2020: 10 · 2019: 6 · 2018: 4 · 2017: 5 · 2016: 7 · 2015: 3 · 2014: 5 · 2013: 2 · 2012: 2
- FWCI
- 0.89
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- Locations
- Journal of the Science of Food and Agriculture (publishedVersion)
- Deposito Adademico Digital Universidad De Navarra (University of Navarra) (submittedVersion, other-oa)
- Topics
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- espresso, Coffea arabica, Robusta, sensory quality, bitterness, astringency, acidity, pH, Maillard reaction, melanoidins
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